One of Mom’s perfect recipes: Bran muffins

Bringing another favorite out of retirement here….these bran muffins are the PERFECT accompaniment to all the soups and chilis that we’re eating during this very, very snowy month of February.

This is my mom’s bran muffin recipe. It is perfect. It does not require raisins, or cranberries, or–saints preserve us–chocolate chips. You can make this on the weekend, and keep a huge bowl of it in your fridge for up to six weeks (!), making a pan at a time as needed. With my family of four (two being under 9) a big bowl of muffin mix will last us for several breakfasts. This week, with an extra 15-yr.-old nephew in the mix, we’ll make it through about 2.6 breakfasts. My mother used to serve bran muffins with any of her soups, especially on Sunday afternoons after church. My favorite was split pea with ham (which is also one of the world’s perfect recipes, and I’ll post that sometime soon, since I mentioned it.)

So here’s the recipe:

Graham Gems

Preheat oven to 400ºF.

Mix all of the following:
1 c. shortening (my mom used Crisco, but doesn’t anymore; I use canola oil, or even extra-light olive oil, which has very little flavor and is unnoticeable in any baked goods)
2 c. boiliing water (well, I often cheat and just use the hottest water from the tap)
3 tsp. salt
3 c. sugar
4 eggs
6 c. All Bran, or a mix of bran cereals (I’ve even used GrapeNuts and Wheat Chex in the absence of real bran cereals, and it turned out okay)
5 c. white flour
5 tsp. bakiing soda
1 Qt. buttermilk

Drop by spoonfuls into greased/Pam’d muffin cups, and bake for 20 minutes or until golden brown and the top springs back when you touch it.

Store remaining batter in a tightly sealed container in the fridge. This batter is actually better any time after the second day when the bran has had a chance to start breaking down.

Serve warm with butter, jam, or honey. (Or peanut butter to make them more substantial for breakfast.)

LB

One of Mom's perfect recipes: Bran muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 5 dozen muffins

Ingredients

  • 1 c. shortening (my mom used Crisco, but doesn't anymore; I use canola oil, or even extra-light olive oil, which has very little flavor and is unnoticeable in any baked goods)
  • 2 c. boiliing water (well, I often cheat and just use the hottest water from the tap)
  • 3 tsp. salt
  • 3 c. sugar
  • 4 eggs
  • 6 c. All Bran, or a mix of bran cereals (I've even used GrapeNuts and Wheat Chex in the absence of real bran cereals, and it turned out okay)
  • 5 c. white flour
  • 5 tsp. bakiing soda
  • 1 Qt. buttermilk

Instructions

Preheat oven to 400ºF.

Mix all of the following:

Drop by spoonfuls into greased/Pam'd muffin cups, and bake for 20 minutes or until golden brown and the top springs back when you touch it.

Store remaining batter in a tightly sealed container in the fridge. This batter is actually better any time after the second day when the bran has had a chance to start breaking down.

http://www.mysisterskitchenonline.com/2010/02/19/another-of-moms-perfect-recipes-bran-muffins/

5 thoughts on “One of Mom’s perfect recipes: Bran muffins

  1. Pingback: Split pea with ham soup « My Sister’s Kitchen

  2. Grandma’s recipe called for a mix of All Bran and 100% Bran. I don’t remember the amounts but will look them up when I get back to the RV. Reading your story about Sunday lunches of pea soup and muffins had me nearly drooling. Joan

  3. Can’t get 100% bran anymore, but All Bran buds are a pretty close substitute.
    While these may not require cranberries or raisins ‘or preserving saints’, slivered almonds and cranberries make them a really decadent ‘company’ breakfast.
    Joan

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